Squid & Sunchoke Spaghetti

Does the thought of cooking squid intimidate you? Try out this easy recipe! We’ve paired squid with sunchokes, lemon, and olive oil and served it over spaghetti for a delicious dinner.

2 garlic cloves, minced
½ pound sunchokes, peeled and thinly sliced
2 dried bay leaves
4 whole squid, sliced into rings, keeping tentacles whole
½ teaspoon chili flakes
7 ounces spaghetti
1 teaspoon lemon zest
3 tablespoons olive oil
Kosher salt

1. Prepare Sauce
Heat 3 tablespoons olive oil in a medium sauté pan over medium heat. Once the oil starts to shimmer, add the garlic and sauté for about another minute. Add the sunchokes and bay leaves to the pan and season with ½ teaspoon salt. Turn the burner to low heat and cook for 8 minutes. Add the squid and chili flakes to the pan and cook until the squid is opaque, about 4 minutes.

2. Cook Spaghetti
While the sauce cooks, bring a large pot of water to a boil. Add 2 generous pinches of salt. Add the spaghetti and cook until al dente, about 9 minutes. Drain and set aside.

3. Plate Pasta
Add the spaghetti to the sauce pan and toss to coat. Top with lemon zest, drizzle with olive oil, and serve hot.

Pro Tip: If you don’t have a zester or microplane, there are a few ways you can easily remove the lemon zest. Rub the lemon on a cheese or box grater, or peel with a sharp knife or vegetable peeler for thin strips, then mince them into fine pieces.


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